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Chicken Pot Pie Noodles

Chicken Pot Pie Noodles is a delicious twist on chicken pot pie using noodles instead of pie crust. It’s like

  • Serves 5
  • Prep 15 minutes
  • Cook 10 minutes
  • Total 25 minutes

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Chicken Pot Pie Noodles

It’s like a rich and creamy chicken casserole made on the stovetop. Flavored with peas, carrots, onion, celery, and corn, plus some parmesan cheese, this easy chicken dinner is a real winner.

Quick and Easy Weeknight Meal

This chicken dinner can be made start to finish in under 30 minutes. You’ll need a pot to cook the noodles in and a large skillet or Dutch oven to cook the sauce in.

Type Of Noodles

I like to use wide egg noodles for this recipe but you can use penne pasta, farfalle, or any other pasta shape.

Use A Rotisserie Chicken For Convenience

To really cut down on prep time, I use rotisserie chicken meat. But you could use any leftover chicken or even turkey.

Chicken Pot Pie Noodles in bowl.

How To Make

(More detailed instructions and video in recipe card below.)

  1. Cook the noodles according to package directions.
    Cooking the noodles.
  2. Melt butter and cook onion, celery and carrots for 3 to 4 minutes.
    Cooking the onion, celery and carrots.
  3. Add seasonings and flour and cook for 1 minute.
    Adding seasonings and flour.
  4. Gradually whisk in chicken broth and then cream. Bring to a simmer.
    Adding chicken broth and cream.
  5. Add corn and peas and simmer 5 minutes.
    Adding corn and peas.
  6. Stir in chicken and Parmesan Cheese.
    Adding chicken.
  7. Stir in noodles.
    Adding noodles.

8. Serve.

What To Serve With Chicken Pot Pie Noodles

Goes great with buttery biscuits and a side salad with Creamy Italian Dressing.

Recipe Tip

Heavy cream makes a super rich and flavorful sauce for the noodles. To lighten it up, you can use half-and-half or 1 cup heavy cream and 1 cup milk.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in the microwave.

Chicken Pot Pie Noodles dished up in a pasta bowl.

More Chicken Pot Pie Recipes

Recipe

Chicken Pot Pie Noodles

Chicken Pot Pie Noodles is a delicious twist on chicken pot pie using noodles instead of pie crust.

  • Serves 5
  • Prep 15 minutes
  • Cook 10 minutes
  • Total 25 minutes

Ingredients

  • 9 ounces egg noodles
  • 2 tablespoons butter
  • 1 medium onion (diced)
  • 1 celery rib (diced)
  • 2 carrots (peeled and diced)
  • 2 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 2/3 cup frozen peas
  • 2/3 cup frozen corn
  • 2 1/2 to 3 cups shredded cooked chicken
  • 1/3 cup shredded Parmesan cheese

Instructions

  1. 1

    Cook noodles in salted water according to package directions. Drain.

  2. 2

    Melt butter over medium heat in a large skillet or a Dutch oven. Add onion, celery, and carrots and cook 3 to 4 minutes.

  3. 3

    Add garlic powder, poultry seasoning, salt, pepper and flour. Stir the flour in and cook for 1 minute.

  4. 4

    Gradually whisk in the chicken broth and then the cream. Bring to a simmer. Add peas and corn and simmer for 4 to 5 minutes to thicken.

  5. 5

    Stir in chicken and Parmesan cheese. Stir in noodles. Check for seasoning and add more salt if needed.

Notes

Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in the microwave.

Nutrition

  • Calories780 kcal
  • Carbohydrates55 g
  • Protein33 g
  • Fat48 g
  • Saturated Fat28 g
  • Polyunsaturated Fat4 g
  • Monounsaturated Fat13 g
  • Trans Fat0.2 g
  • Cholesterol223 mg
  • Sodium844 mg
  • Potassium641 mg
  • Fiber5 g
  • Sugar7 g
  • Vitamin A5895 IU
  • Vitamin C13 mg
  • Calcium176 mg
  • Iron3 mg

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